Shrimp & Potato Stew with Eggs Recipe • Rouses Supermarkets

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion, finely chopped
• 1 large bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, finely chopped
• 8 cups (2 32-ounce containers) shrimp stock or seafood stock
• 2 bay leaves
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt, divided
• 1 teaspoon cayenne pepper
• 3 large russet potatoes, peeled and cut into 2-inch pieces
• 6 boiled eggs
• 2 to 3 pounds medium shrimp, peeled and deveined
• 1 cup chopped green onions, green part only, divided
• ½ cup chopped fresh parsley leaves
• Warm long-grain white rice, for serving